Heat a heavy bottomed pot to medium-high heat, once hot add the vegetable oil. In a mixing bowl, toss the beef in the flour. Shake off all excess flour before adding to the pan. Do not overcrowd the pan so you can allow browning on all sides. Once the beef has attained a good colour, remove from the pan to a resting tray. Add the butter, tomato paste, Dijon, vegetables and herbs to the pan and brown for a few minutes. Deglaze with the red wine, and once that almost cooks out, add the Guinness and the potatoes.

Stew for 5 minutes and add the beef stock and beef cubes. Stew for another 1-1.5 hours, stirring gently occasionally and adding more stock if necessary. Adjust seasoning and consistency if necessary.

Pre-heat an oven to 350F. Aside from the bread, combine all the ingredients for the croutons and mix well. In a large bowl toss the bread in the mixture, spread on a rimmed baking sheet and bake for 10-15 minutes, until perfectly golden brown.
Remove rosemary sprigs and bay leaves from stew and serve in medium sized bowls or large ramekins, top with fresh chopped parsley and croutons.